A visual reference for sous chef.

Material type: Text

TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 249 pages : color illustration ; 24cmISBN:

9781984680358

Subject(s):

LOC classification:

TX 649 .G53 .V57 2023 c.1

Contents:

Chapter 1. Sous chef role and responsibility.--Chapter 2. Cooking.--Chapter 3. Safety and sanitation.--Chapter 4. Baking and pastry.--Chapter 5. Nutrition.--Chapter 6. Food purchasing and cost control.--Chapter 7. Team management and supervision.--Chapter 8. Order-taking, service and billing.

Summary: This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Reference	NU BALIWAG	NU BALIWAG	Hospitality Management	Reference	REF TX 649 .G53 .V57 2023 c.1 (Browse shelf(Opens below))	c.1	Available		NUBUL000005479

Includes references and index.

This book presents a clear and concise visual information on how to prepare culinary delights for guests and execute the menu, ensuring a high level of performance and guest satisfactions.

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